Vegan Chocolate Muffins

Whenever I travel without my husband Hector, I always like to make a few meals and treats that he can enjoy while I am away. Since I do the majority of the cooking and grocery shopping, I always worry that he won’t eat that much while I am traveling. Having a few meals made and stored in the freezer make it easy for him just to reheat and eat. For breakfast and snacks he adores baked goods, especially muffins like these Vegan Chocolate Muffins.

Muffins store really well in the freezer too. After the muffins have completely cooled, transfer them in freezer safe bags and freeze. Whenever you have a muffin craving, just pull out one of the bags and let the muffins thaw at room temperature.

These moist and tender Vegan Chocolate Muffins are the perfect breakfast treat. Vegan yogurt adds moisture to the muffins and only a little bit of coconut oil is needed for these muffins. I like to use dark chocolate chips so that the muffins aren’t too sweet. For this recipe I used the Enjoy Like Dark Chocolate Chips.

Lately I cannot get enough of this grated panela sugar. It is very similar to piloncillo which I use in many of my traditional Mexican recipes. It is unrefined and unprocessed. It also retains all of its nutrients since it isn’t processed like many refined sugars. If you aren’t able to find grated panela sugar, you can just use light brown sugar.

I stocked the freezer with the delicious Chocolate Muffins before I left today for Walt Disney World! I am going with my Mom for a Mother’s Day getaway. Disney World is one of our favorite places to visit and I am excited to be doing a lot of firsts on this trip. Be sure to follow me on Instagram @thymeandlove and Snapchat {username: thymeandlove}. I will be posting and snap chatting throughout the trip!

Moist, Chocolate Muffins that aren't too sweet from using dark chocolate chips. Perfect served for breakfast or for an afternoon treat!

Author: Jeni Hernandez

Recipe type: Breakfast

Cuisine: Vegan

Serves: 12 Muffins

Ingredients

¼ Cup Refined Coconut Oil

½ Cup Vegan Chocolate Chips, divided

1 Cup Almond Milk

1 Tsp Apple Cider Vinegar

2 Cups All Purpose Flour

⅓ Cup Unsweetened Cocoa Powder

1 Tablespoon Baking Powder

½ Tsp Baking Soda

½ Tsp Cinnamon

½ Tsp Salt

⅓ Cup Light Brown Sugar or Granted Panela Sugar

½ Cup Organic Cane Sugar

¼ Cup Vegan Plain Yogurt

1 Tsp Vanilla

Instructions

Preheat the oven to 375 degrees F. Grease or line a 12 cup Muffin Pan with liners. Set aside.

Create a double broiler by placing a heat proof bowl over a pot of simmer water. Add the coconut oil and half {1/4 cup} of the chocolate chips. Continuously stir over a gentle heat until the chocolate is almost melted. Remove the bowl from the pot and set aside to cool for 5 minutes.